YUKA ROLL AND PHO

4-1A: .04(4)(n)1Employee sweeping with gloves on, rinsed gloves off, then handled clean dishes out of dish machine. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves and washed hands. Dishes re-sanitized.

4-2B: .05(8)(a)Employee cleaned bowl then stored it as clean on shelf without sanitizing it. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Bowl washed, rinsed, then sanitized.

13A: .02(1)(d)Current inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge(PIC) displayed today's report.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations observed during the inspection resulting from the manager not practicing active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(k)1&2Employee opened water bottle stored on prep table along with employee coffee in a cup without lid nor straw. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

14A: .04(4)(k)Several bowls being used as scoops stored in dry foods such as tempura flakes. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls removed.

14B: .05(10)(e) 1,2,4Several clean dishes stored stacked together wet. 2ND CONSECUTIVE VIOLATION. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Prep cooler in front not maintaining 41F or below. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15C: .05(7)(a)2,3Nonfood-contact of dishes stored as clean observed with debris and were sticky to the touch. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16B: .06(2)(r)Handwashing sink not operational in sushi area. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17C: .07(5)(a),(b)1,2,3Heavy buildup in corner in sushi area of food debris. 3RD CONSECUTIVE VIOLATION. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(m)Back door in kitchen propped open during inspection leaving screen door which is in disrepair with several tears. // Back door near restroom not tight-fitting. 3RD CONSECUTIVE VIOLATION. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

18: .07(5)(k)Several live roaches observed during inspection. 2ND CONSECUTIVE VIOLATION. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

2-2D: .06(2)(c)Handwashing sink in kitchen does not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

3-1C: .04(1)Roach observed in container of tempura flakes. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.

4-2B: .05(7)(a)1Ice machine observed with mold-like buildup inside bin and in area where ice is being made.// multiple dishes stored as clean with food debris observed on food contact surface. 2ND CONSECUTIVE VIOLATION. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Several time/temperature control for safety foods(TCS) in prep cooler not maintaining 41F or below, such as masago, scallops, and imitation crab. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)Eggs on time control without start/discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Eggs discarded.

8-2B: .07(6)(c)Paint stored above single service utensils in hallway. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P)

8-2B: .07(6)(e)Three cans of residential pesticide observed in kitchen. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Cans discarded.

11C: .04(6)(c)Tuna observed in walk in cooler thawed in packaging that states to remove from packaging before thawing. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Tuna discarded.

11C: .04(6)(c)Observed pot of shrimp thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was placed under running water to thaw.

13A: .02(1)(d)Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Most current inspection report posted after today's inspection.

14A: .04(4)(k)Observed cups being used as scoops in containers of rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups were removed from rice containers.

2-2D: .03(5)(d)Observed employee wash hands in meat sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in hand sink.

4-1A: .04(4)(n)1Observed employee touch raw shrimp, rinse gloves, then touch clean equipment. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee discarded gloves and washed hands.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over soy sauce, raw pork stored above ginger dressing, and raw chicken stored above ready-to-eat avocados. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were rearranged according to cook temperatures.

4-2B: .05(6)(n)Observed sanitizer in use at three-compartment sink at too low of a concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade.

4-2B: .05(7)(a)1Observed mold-like substance in interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14B: .05(10)(e) 1,2,4Observed pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to allow air drying.

15B: .05(3)(h),(i)Facility's test strips for quat sanitizer are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17C: .07(5)(a),(b)1,2,3Observed heavy grease and debris buildup on floor and walls behind wok, stove, fryer station, sushi bar, and dry storage. SECOND CONSECUTIVE VIOLATION All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(2)(m)Observed back door by restrooms not able to self-close. Hinge is broken. SECOND CONSECUTIVE VIOLATION Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

18: .07(5)(k)Observed live and dead roaches behind/under wok station, stove, and fryer. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)

1-2A: .03(2)No person in charge (PIC) was available at the beginning of the inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 15 minutes later at the facility.//

13A: .02(1)(d)The most current inspection report from 5/23/2025 was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection was posted at the facility.//

14A: .04(4)(k)Observed rice scoop stored in standing water with a temperature below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops was removed rom the water, washed, rinsed and sanitized.//

14B: .05(10)(e) 1,2,4Observed clean containers that were stacked while still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge stated containers were washed less than an hour ago. Containers were separated to allow them to air-dry.//

2-2D: .07(3)(b)Two hand wash sink were observed not having disposable paper towels available.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Disposable paper towels were provided to the hand sinks.//

3-1D: .04(3)(l)Raw green mussels were observed. The facility is throwing away the boxes with the Shellstock tags ID. Facility is not recording the last day when mussels are served/sold, and/or maintaining the boxes for 90 days.// 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Mussels were discarded. PIC was trained on-site.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) foods holding temperatures above 41°F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1D: .04(6)(i)Observed rice on time control being held inside a container since the night before. Observed rice on time control left inside the rice roll machine.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice was discarded. Rice roll machine was cleaned and sanitized.//

15A: .05(1)(i)Observed cardboard and aluminum foil used for lining shelves and tables inside the kitchen.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15A: .05(6)(a)Observed prep cooler at the sushi bar holding temperatures above 41°F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(2)(c)Missing cove base on the wall behind the sushi bar.// The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

17C: .07(5)(a),(b)1,2,3Observed floors under and behind equipment (stoves, fryers, tables) with heavy grease, food debris, and dirt buildup. Observed walls with food stains and dirt accumulation.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(3)(f)Observed burned lightbulb inside the walk-in cooler. *SECOND CONSECUTIVE VIOLATION.// The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C)

18: .07(2)(m)Screened door (actively in use) does not fully close. Backdoor next to the restrooms is not tight-fitting. Daylight is visible.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2E: .03(6)Facility does not have an approved disinfectant effective against Norovirus to clean incidents of vomit or diarrhea.// A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-2B: .05(7)(a)1Observed ice machine with black buildup on the internal top food contact surface.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

11C: .04(6)(c)Observed shrimp being thawed in standing water. Person in charge stated shrimp had been the in water for an hour.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Shrimp was removed from the water (already thawed) an employee started to peel the shrimp.//

13A: .02(1)(d)The most current inspection report from 10/08/2024 was not posted in public view. Inspection report posted was from 8/3/2024. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

15C: .05(7)(d)Observed food debris build-up on the bottom of an upright cooler inside the office. Observed old stickers and sticker reside left on the outside surface of containers.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17D: .07(3)(f)Observed burned lightbulb inside the walk-in cooler.// The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C)

1-2A: .03(2)No person in charge (PIC) was available at the beginning of the inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived at the facility 15 minutes later.//

2-2B: .03(5)(j)1&2Observed employee drinks in unapproved containers (cans and water bottles) stored on prep tables throughout the kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were relocated or discarded.//

6-1D: .04(6)(i)White rice and shell eggs intended for time control were not labeled with their start/discard times. Sushi rice on time control was labeled 3:00-10 pm and rice noodles were labeled 10:30-3:00 pm (both with times over 4 hours). Shell eggs were not listed on the time control procedures.*THIRD CONSECUTIVE VIOLATION.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: White rice, shell eggs and rice noodles were discarded. Sushi rice was labeled correctly (3:00-7:00 pm). Shell eggs were added to the time control procedures.//

2-2D: .06(2)(o)Observed rice in the bottom of hand sink and broccoli in a container in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) moved broccoli and had hand sink cleaned.